This simple chicken, pancetta and fennel stew dish, is a fuss-free, flavour-packed family dish – and you can easily amend the ingredients to suit the number of people sitting down to eat this dish. It is 'freezable' as well, an added bonus perhaps!

Heat half the oil in a casserole or large lidded pan over a medium-high heat. Season the chicken and cook for 2-3 minutes on each side, until golden. Remove from the dish and set aside.

Heat the remaining oil and cook the onion and fennel with a pinch of salt for 5 minutes. Add the garlic and pancetta, then cook for a further 2 minutes. Return the chicken to the casserole or pan, pour over the stock, bring to the boil then simmer for 20 minutes.

Add the peas and beans and cook for a further 3 minutes. Stir in the yogurt, lemon zest and juice, and herbs, until heated through.

Recipe idea, with nutritional details, and other links also herehttps://thelowcarbdiabetic.blogspot.co.uk/2017/02/chicken-pancetta-and-fennel-stew.html

Method:1. Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 minutes or until really tender.2. Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs. to 1 minute, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 minutes or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.3. While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp. crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.

Original idea herehttps://www.bbcgoodfood.com/recipes/mustard-sage-chicken-celeriac-mash

If preferred you could use chicken thighs instead of chicken breasts and 75g of full fat crème fraiche, instead of the low fat variety

Method:1. Heat 1 tbsp. oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.

2. Add the final tbsp. oil and cook shallots for 5 minutes. Add the stock and vinegar, bubble for 1-2 minutes. Return the chicken, pancetta and mushrooms and cook for 15 minutes. Add the peas and parsley and cook for 2 mins more, then serve.

Tastes great served with a mix of cauliflower and broccoli florets, or some buttery mashed swede.

Chicken can make a tasty meal and is usually very reasonably priced, it's also one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium, I hope you may enjoy this dish soon.

Original recipe idea is herehttps://www.bbcgoodfood.com/recipes/2469648/chicken-with-mushrooms

You missed out the bacon! I usually have some bacon with my chicken, either chopped up if a stir fry or wrapped around chicken breasts and roasted, and sometimes with peas. I suppose the pancetta comes close. Thanks for reminding me, I forgot to buy more (frozen) peas today, now added to my next shopping list. I might have chicken next week. Bacon is NOT good in a chicken curry though, I substitute cashews.